📝 About This Recipe
A cornerstone of traditional Danish 'Mormormad' (Grandmother’s food), Peberrodskød is the ultimate comfort dish that balances rustic simplicity with sophisticated heat. This recipe features beef brisket slow-simmered until it melts in your mouth, served with a luxurious, silky white sauce infused with the sharp, aromatic kick of fresh horseradish. It is a celebration of Scandinavian culinary heritage, perfect for cozy family gatherings where the broth from the meat doubles as a soul-warming starter.
🥗 Ingredients
The Beef and Aromatics
- 1.5 kg Beef Brisket or Chuck Roast (tied with kitchen twine for even cooking)
- 2 liters Water (enough to fully submerge the meat)
- 3 pieces Carrots (peeled and cut into large chunks)
- 1 piece Leek (cleaned and cut into thick rounds)
- 1/2 piece Celeriac (Celery Root) (peeled and cubed)
- 1 piece Yellow Onion (halved, skin on for color)
- 3 pieces Bay Leaves
- 10 pieces Whole Black Peppercorns
- 2 tablespoons Sea Salt
The Horseradish Sauce
- 50 grams Butter (unsalted)
- 4 tablespoons All-purpose Flour
- 500 ml Beef Cooking Broth (strained from the pot)
- 100 ml Heavy Cream (for a richer finish)
- 4-6 tablespoons Fresh Horseradish (finely grated)
- 1 teaspoon Sugar (to balance the heat)
- 1 teaspoon Lemon Juice (or white vinegar)
- to taste Salt and White Pepper
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1 tablespoon Extra Horseradish (freshly shaved)
👨🍳 Instructions
-
1
Place the beef in a large stockpot and cover with cold water. Bring to a boil over high heat.
-
2
Once boiling, skim off the grey foam (impurities) that rises to the surface using a slotted spoon. This ensures a clear, clean-tasting broth.
-
3
Add the salt, peppercorns, bay leaves, onion, carrots, leek, and celeriac to the pot. Reduce heat to a very low simmer.
-
4
Cover and let the meat simmer gently for 2 to 2.5 hours, or until the meat is completely tender when pierced with a fork.
-
5
While the meat cooks, prepare the fresh horseradish by peeling the root and grating it finely using a microplane. Keep it covered so it doesn't lose its punch.
-
6
Once the meat is tender, remove it from the pot and wrap it in foil to rest. Strain the broth through a fine-mesh sieve, discarding the spent vegetables (or keep the carrots for serving).
-
7
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes without browning.
-
8
Gradually whisk in 500ml of the hot beef broth, one ladle at a time, ensuring no lumps form. The sauce should be thick and glossy.
-
9
Stir in the heavy cream and let the sauce simmer for 5 minutes to cook out the flour taste.
-
10
Remove the sauce from the heat. Stir in the grated horseradish, sugar, and lemon juice. Do not boil the sauce after adding the horseradish, as it can turn bitter.
-
11
Taste the sauce and adjust seasoning with salt and white pepper. It should be creamy with a sharp, clear heat.
-
12
Unwrap the beef and slice it against the grain into 1cm thick slices. Arrange the slices on a warm platter.
-
13
Pour a generous amount of the horseradish sauce over the meat and garnish with fresh parsley and extra shaved horseradish.
💡 Chef's Tips
Always start the meat in cold water to ensure the most tender texture and a clearer broth. Never boil the sauce after adding the horseradish, or you will lose the signature 'zing' and risk a bitter aftertaste. Adjust the amount of horseradish to your preference—fresh roots vary significantly in heat intensity. If the meat is cooked a day in advance, let it cool in its own broth to keep it incredibly moist. Use white pepper instead of black in the sauce to maintain a pristine, snowy-white appearance.
🍽️ Serving Suggestions
Serve with boiled small potatoes tossed in butter and fresh dill. Accompany with a side of classic Danish pickled beets for a sweet and acidic contrast. Offer the remaining clear broth as a starter soup with small flour dumplings (melboller). A cold, crisp pilsner or a glass of dry Riesling pairs beautifully with the heat of the horseradish. For a traditional touch, serve with steamed carrots and peas on the side.